Linguine with braised tomatoes and pancofeta

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
4 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 500 g cherry tomatoes
  • 500 g Mushrooms
  • 7-10 Tbsp salt, pepper
  • 200 g Feta
  • 1 Egg
  • 50 g Panko (Japanese breadcrumbs; alternatively breadcrumbs)
  • 4 TABLESPOONS Oil
  • 400 g Noodles (e.g. linguine)
  • 4 TABLESPOONS Olive oil
  • 2 TABLESPOONS demerara sugar
  • 4 TABLESPOONS light balsamic vinegar

Directions

  1. 1

    Wash the tomatoes. Rub mushrooms with kitchen paper or clean them with a brush. Cut large mushrooms in half.

  2. 2

    Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Break or cut feta into bite-sized pieces. Whisk egg and some pepper in a deep plate. Put Panko in a deep plate.

  3. 3

    Turn the cheese first in egg, then in Panko. Preheat oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer).

  4. 4

    Heat the oil in a frying pan. Fry the breaded cheese crisply in it while turning. Drain on kitchen paper. Keep warm in a hot oven.

  5. 5

    Cook the pasta in boiling salted water according to package instructions until al dente.

  6. 6

    Clean the pan. Heat 3 tbsp. olive oil in portions. Fry the mushrooms in portions over high heat for about 3 minutes, turning them over. Take them out. Put 1 tablespoon of olive oil into the hot pan and fry the tomatoes for about 3 minutes, turning them over.

  7. 7

    Drain the pasta, collecting about 150 ml of pasta water. Stir mushrooms, sugar, some salt and pepper into the tomatoes. Deglaze with vinegar and pasta water. Simmer for about 1 minute.

  8. 8

    Put the pasta back in the pot. Mix with braised tomatoes. Arrange noodles with pancofeta. Sprinkle with rocket chips as desired.

Nutrition Facts

KCAL
700 kcal
CARBS
88 g
FATS
25 g
PROTEINS
28 g

Categories & Tags

Main DishesvegetarianeasyPasta